PREHEAT oven to broil or an outdoor grill to medium-high heat.
To make the lamb:
1. Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste.
2. Broil or grill for 4 to 5 minutes...

Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken. There are a few ways to do this, our recipe takes advantage...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Directions

Preparation

1 Preheat the oven to 400ºF. Coat a 12-cup muffin tin with cooking spray. 2 In a large bowl, sift together the flour, baking soda, salt, and spices. 3 In another large bowl stir togehter the sugar, molasses, oil and eggs. Whisk in the pumpkin and vanilla. 4 Mix the flour mixture into the wet ingredients half at a time, alternating with the buttermilk. Mix until just combined, do not overmix. 5 Pour the batter into prepared muffin tins and top with chocolate. Bake for 20 minutes or until toothpick inserted comes out clean. 6 Let cool for 15 minutes.

Special instructions

No one will know these muffins are 100% whole wheat, it is our little secret.

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!